1

Preheat oven to 170°C. Bring stout, mustards and syrups to the boil in a medium saucepan. Reduce heat and simmer, uncovered, for 15 minutes or until reduced by one-third (you should have about 2 cups (500ml) glaze).

2

Meanwhile, cut through rind of ham about 10cm from shank end of leg. To remove the rind, run your thumb around the edge, just under the rind.

3

Start pulling the rind from widest edge of ham. Continue to pull carefully away from fat, up to the cut at the shank end. Remove rind completely and reserve.

4

Using a sharp knife, score fat lightly at about 3cm intervals, cutting just through surface of fat. Score in the opposite direction to form a diamond pattern.

5

Push a clove into each diamond. Place ham on a wire rack in a large baking tray. Brush ham with glaze.

6

Bake ham, brushing occasionally with glaze, for 1 hour 45 minutes or until browned all over. Cover shank end with foil if it starts to overcook. Serve ham warm or cold.

7

To carve, remove the first few slices, along with the fat, from the leg and set aside. Carve across the grain and slice only as much as you need. Leftovers stay moist longer if left in one piece on the bone. Wrap tightly and refrigerate for up to 5 days.